If you’re craving a meal that hits all the right notes—juicy, tender chicken, flavorful veggies, and a sauce so good you’ll want to drink it with a spoon—this Instant Pot Honey Mustard Chicken is about to become your new weeknight hero. It’s a fuss-free recipe with a mouthwatering honey mustard glaze that’s comforting, satisfying, and perfect for busy nights.
Why You’ll Love This Recipe
- Bold, Balanced Flavors: Sweet honey and sharp Dijon create a sauce that’s perfectly tangy, not cloying, and absolutely delicious.
- Everything Cooks Together: Juicy chicken, potatoes, and carrots cook at the same time in the Instant Pot, making this a true one-pot meal.
- Weeknight Friendly: Just 5 minutes of prep, no fussy steps—pressure cooking brings this meal to the table in a flash.
- Kid- and Crowd-Pleaser: The irresistible sauce brings everyone back for seconds, and it’s easy to double for larger gatherings.
Ingredients You’ll Need
The beauty of this Instant Pot Honey Mustard Chicken is how much you can achieve with a handful of simple, everyday ingredients. Each one brings something essential—whether that’s juicy texture, earthy sweetness, or big flavor that soaks right into the potatoes and veggies.
- Chicken thighs (bone-in, skin-on): The star of the show—bone-in thighs stay wonderfully moist and soaking up every bit of that honey mustard sauce.
- Olive or vegetable oil: Helps create that golden sear on the chicken, adding depth of flavor right at the start.
- Salt and pepper: Don’t skimp on seasoning—this ensures every bite is well balanced and savory.
- Water: Essential for building pressure and scraping up all the delicious browned bits from the bottom of your pot.
- Garlic: Adds a fragrant punch that complements both the honey and mustard beautifully.
- Honey: Brings sticky sweetness and gives the sauce its irresistible gloss.
- Dijon mustard: For that classic, creamy sharpness in the sauce.
- Stone ground/whole grain mustard: Extra texture and a pop of tangy, savory flavor that really pops in each bite.
- Baby potatoes: The potatoes soak up the sauce as they cook, turning out creamy and flavorful.
- Carrots: They add color, natural sweetness, and the perfect tender bite.
Variations
One of my favorite things about Instant Pot Honey Mustard Chicken is how easy it is to put your own spin on it. Whether you’re swapping veggies, tweaking the sauce, or making it fit a dietary preference, a few quick tweaks transform the recipe yet keep it every bit as delicious.
- Use boneless, skinless chicken thighs or breasts: You can easily swap for what you have on hand—just reduce the cook time by a couple of minutes for boneless cuts.
- Maple mustard flavor: Try replacing the honey with pure maple syrup for a cozy, autumn-inspired twist.
- Low-carb version: Omit the potatoes and add more non-starchy vegetables like green beans or cauliflower florets.
- Zesty upgrade: Stir in a little lemon juice or fresh herbs at the end for a fresh, bright kick.
How to Make Instant Pot Honey Mustard Chicken
Step 1: Brown the Chicken
Start by turning on the SAUTE setting on your Instant Pot and adding a swirl of oil. Season the chicken thighs generously with salt and pepper, then lay them skin-side down in the pot. Let them sizzle until the skin is golden brown—this step adds loads of flavor to both the chicken and the sauce later on. Work in batches if needed. Don’t rush; a good sear is worth it!
Step 2: Deglaze and Build the Sauce
Once your chicken is nice and brown, pour in the water and grab a wooden spoon. Scrape up all those flavorful bits stuck to the bottom—this is pure gold for the sauce! Switch off the saute function when done, then add minced garlic, honey, Dijon and stone ground mustards. Give everything a little stir to bring the sauce together.
Step 3: Add Veggies and Pressure Cook
Scatter the halved baby potatoes and sliced carrots into the pot, nestling them in and around the chicken. Give another light sprinkle of salt and pepper to layer in seasoning. Secure the Instant Pot lid, set the valve to sealing, and cook on MANUAL or PRESSURE COOK (high) for 8 minutes—that’s all it takes!
Step 4: Quick Release and Serve
When time’s up, do a quick release (carefully!) to let out the steam. Open your lid, and bask in the glorious aroma. Finish your Instant Pot Honey Mustard Chicken with a shower of chopped parsley for color and freshness. Serve straight from the pot or arrange everything on a platter for a stunning, saucy centerpiece.
Pro Tips for Making Instant Pot Honey Mustard Chicken
- Power Sear: Take the time to get that chicken skin deeply golden in the saute step—this not only boosts flavor, but gives gorgeous color to your finished dish.
- Sauce Thickness: If your sauce is too thin after cooking, remove the chicken and veggies, then simmer the sauce on SAUTE for a few minutes to reduce and concentrate those flavors.
- Veggie Swap: Don’t be afraid to add extra vegetables like green beans or bell peppers during the last few minutes for even more variety on your plate.
- Make It Ahead: The flavors actually get even better as the chicken sits, making this a perfect make-ahead meal for busy weeks or meal prep.
How to Serve Instant Pot Honey Mustard Chicken
Garnishes
A sprinkle of chopped fresh parsley is classic, brightening up both the look and flavor. For extra flair, freshly cracked black pepper or a light grating of lemon zest adds a lovely pop on top. If you want to get fancy, a few sprigs of fresh thyme work beautifully too!
Side Dishes
This Instant Pot Honey Mustard Chicken is pretty much a meal on its own, but it also welcomes a crusty loaf of bread for mopping up every drop of sauce. Serve over fluffy white rice, quinoa, or even a bed of buttered noodles for even more comfort. A crisp green salad or steamed greens round things out deliciously.
Creative Ways to Present
For a stunning presentation, arrange the chicken, potatoes, and carrots on a large family-style platter and drizzle the golden sauce over everything. Want to make it casual? Serve right from the Instant Pot at the table—guests can help themselves, and the sauce stays nice and hot. For meal prep, portion everything into containers and top with a spoonful of extra sauce and a few fresh herbs.
Make Ahead and Storage
Storing Leftovers
Leftover Instant Pot Honey Mustard Chicken is your weeknight secret weapon! Store cooled chicken, veggies, and sauce together in an airtight container in the fridge. It’ll stay juicy and flavorful for up to 4 days.
Freezing
You can absolutely freeze this dish—simply pack the chicken, veggies, and sauce into a freezer-safe container (make sure it’s sealed tightly). It’ll keep for up to 3 months. Thaw overnight in the fridge before reheating for best texture.
Reheating
To reheat, warm your Instant Pot Honey Mustard Chicken gently on the stove or in the microwave, adding a splash of water if needed to loosen the sauce. Reheat until steaming hot, and don’t forget to spoon the luscious sauce all over before serving!
FAQs
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Can I make Instant Pot Honey Mustard Chicken with boneless chicken?
Yes, you can! Just use boneless, skinless chicken thighs or breasts and reduce the cooking time to about 6 minutes on high pressure to keep the meat tender and juicy.
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How do I thicken the sauce if it’s too runny?
After removing the chicken and vegetables, set your Instant Pot to SAUTE and simmer the sauce until it thickens to your liking. If needed, you can stir in a slurry of cornstarch and water for extra body.
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Can I use other vegetables instead of potatoes and carrots?
Absolutely! Root vegetables like parsnips or turnips work well, as do chunks of sweet potato. Just don’t use soft veggies like zucchini at the start, as they may get mushy—add them after pressure cooking if you’d like.
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Is Instant Pot Honey Mustard Chicken gluten-free?
This recipe is naturally gluten-free as long as your mustards and other ingredients don’t contain added gluten. Always double-check product labels if serving someone with celiac disease or a gluten sensitivity.
Final Thoughts
If you’re in the mood for a dinner that’s cozy, family-friendly, and seriously full of flavor, Instant Pot Honey Mustard Chicken is the answer! I can’t wait for you to give it a try and see just how simple and rewarding homemade comfort food can be. Dig in—and don’t forget to soak up every bit of that irresistible sauce!
PrintInstant Pot Honey Mustard Chicken Recipe
This Instant Pot Honey Mustard Chicken recipe is a delightful blend of sweet and savory flavors that will tantalize your taste buds. Tender chicken thighs cooked in a luscious honey mustard sauce with baby potatoes and carrots – a complete meal made easy in your Instant Pot.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
- Diet: Gluten Free
Ingredients
6 chicken thighs, bone-in, skin-on
1 tablespoon olive or vegetable oil
Salt and pepper, to taste
1/2 cup water
2 cloves garlic, minced
1/4 cup honey
2 tablespoons Dijon mustard
3 tablespoons stone ground/whole grain mustard
1 pound (450g) baby potatoes, halved
3 carrots, peeled and sliced into 1-2 inch pieces
Instructions
- Brown Chicken: Select the SAUTE setting, heat oil, season and brown chicken thighs, skin side down.
- Deglaze: Add water to deglaze the pot, scraping any browned bits. Turn off the saute setting.
- Prepare Sauce: Add garlic, honey, both mustards, potatoes, and carrots. Season with salt and pepper.
- Pressure Cook: Close lid, set to MANUAL/PRESSURE COOK on high for 8 minutes.
- Release Pressure: Quick release steam, carefully open the lid.
- Serve: Garnish with parsley and enjoy!
Notes
- For a thicker sauce, you can remove the chicken and veggies after cooking and reduce the sauce using the SAUTE function.
- Adjust honey and mustard to suit your taste preferences.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 15g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 130mg
